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Tilapia with Quinoa and Mango Salsa

Photo: Kate Sears; Styling: P.J. Mehaffey
Prep time 10 mins
Cook time 20 mins
Yield Serves: 4
Ashlyn Kindberg, 25, Los Angeles"I thought of this as a way to use up quinoa. It turned out so well, I make it all the time."


  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/4 teaspoon pepper
  • Salt
  • 2 teaspoons olive oil
  • 4 tilapia fillets, about 1 lb. total
  • 3/4 cup quinoa, rinsed and drained
  • 1 cup mango or peach salsa
  • Warmed black beans, optional
  • 1 lemon, cut into wedges, optional

Nutrition Information

  • calories 280
  • fat 6 g
  • satfat 1 g
  • protein 27 g
  • carbohydrate 29 g
  • fiber 3 g
  • cholesterol 57 mg
  • sodium 779 mg

How to Make It

  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil; mist with cooking spray. In a small bowl, stir together cumin, curry, pepper and 1/4 tsp. salt. Rub oil on tilapia, season on both sides with spice mixture and place on baking sheet. Bake until fish is opaque and flakes with a fork, 10 to 12 minutes.

  2. In a pot over high heat, bring 1 1/4 cups water to a boil. Stir in quinoa and a pinch of salt; cover, reduce heat to low and simmer 15 minutes. Remove from heat, cover and let stand 4 minutes. Fluff quinoa with a fork.

  3. Divide quinoa and fish among four plates; top each with 1/4 cup salsa and serve with beans and lemon wedges, if desired.